1. Put 7g tea and 95℃ boiled water. If it is old tea, it can be brewed with boiling water at 100℃ and poured at low speed. Before brewing, you can wake the tea twice and moisten it once.

Test the purity and concentration of tea fragrance, observe the brightness and transparency of soup color and see the quality of tea.

2. When brewing, the water column clings to the inner wall of the cover bowl and slowly injects water. When the tea leaves are fully soaked in the bowl, the taste of the tea soup is fully and evenly leached, the tea water is not separated, and the harmony of the soup feeling is enhanced.

3. When the tea is formally brewed, it should be properly foamed, and the speed of soup is changed from fast to slow. The first three kinds of tea should be brewed quickly, and the tea behind should be prolonged to keep the same color, fragrance and taste.

The same is true for brewing in a teapot.